Kitchen Corner

June 3, 2010

Durian Soft Cheesecake

I know the weather has been extremely hot and it's not good to eat durian at this time but when I see some durian selling in the market, I just can't help myself to buy some for baking. So, here I made a light version of durian cheesecake that called for only a little amount of durian flesh which yield a light version of durian cheesecake. The texture is similar to Japanese cotton cheesecake, quite moist and soft.

One thing that I always worry on making soft cheesecake is the cake might crack on the surface and shrink terribly. This time the top still have a bit of crack but not too much. Perhaps I could still turn the heat slightly lower. As I know it's definitely going to be shrank, so what I do is to help it shrink nicely. Grease the side of the pan with butter and coated with bread flour. I find this method quite good. Although the weather is quite hot, this light and moist durian cheesecake quite a refreshing dessert. Just to make sure it's cool enough to serve.

Recipe from Chef Alan Kok

1 slice 7" sponge cake (I used 8")

250g cream cheese

3 egg yolks

150ml fresh milk

150g durian flesh

3 egg whites

60g caster sugar

Preheat the oven to 180C. Line a 7" round cake tin (I used 8" , serves 9) with grease proof paper and put in a slice of prepared sponge cake (I greased the side of the pan with butter and coated with bread flour)

Wow! What a beautiful cheese cake! This is the first time I saw cheese cake recipe without whipped cream and butter! It's really an appealing recipe to me. Must try to bake one soon. Thanks for sharing.

Hi Grace,It's me again. What do you think of your oven?If it's good, may I know the brand? My oven is Tekka brand but I found that the top is much hotter than bottom. Almost all the cakes which i have baked have bad craking problem. I always place the cake at lowest rack and often bake at at least 10degree lower than the recipe recommendation. As I moving to a new place soon, I thought of taking this opportunity to buy a new oven. However, I have no idea which brand is good. Have you heard of any good one? You may email your reply to me at cshwee007@yahoo.com.sg

your cake looks SO GOOD! I am craving for home-made cakes these few weeks. I didn't have time to bake as i'm in the midst of my exam period. I can't wait to try out this recipe ASAP : D thanks for uploading the recipe!

Hi ReeseKitchen,Where are you? Please come over for a piece of this :)

Hi wendyywy,Haha.. I think we are very typical Asian, can't live without durian hur!

Hi ICook4Fun,Thanks for your support! After I discovered the great combo of durian and cream cheese, I've started different version of durian cheesecake. This is one of the best durian cheesecake for me. But, it's not exactly nicely brown on the top :(

Hi Sue,Oh ya, I just realized that it didn't consists of whipped cream and butter. I think the durian flesh had replaced by the two ingredients. Hope you like this recipe! I'll email to you regarding the oven later. Cheers!

Hi Sweeter side of life,Thank you so much! Let me know the result once you make it ok.

Lovely durian cheesecake Grace! :) I love cheesecake and making it a lighter version means eating a 2nd serving is possible...yum! Thanks for the recipe, will find chance to make it...if my husband doesn't finish up the durian before I get to them! :P

I see you have a few durian recipes. Unfortunately DH is a durian hater and I can't make this at home. The last time I made durian puffs, he was complaining the whole fridge smells like sh*t *eyes rolling*

Wow wow Grace! Tempting me with your durian cheesecake again! Thanks for sharing. Guess what? I bought the cheesecake book from Chef Alan Kok too! I shall it some day. You don't take too much durian wor... take care of yourself okay?

Hi Bee,Thanks for dropping here. Oh ya, the texture is really light, every time I feel want to have a 2nd piece :P

Hi Yummy Koh,Oh.. if you don't eat durian, you'd definitely couldn't accept this because it's full of durian flavor in it So sorry!

Hi Chef Dennis,Thanks! Hope you will like this recipe!

Thanks Yan!

Hi Blessed Homemaker,Oh, it's no good to make this if your friend or family couldn't accept durian. It's such a strong taste.

Hi Cooking with Kait,If you can accept the taste of durian, this might be a nice cake for you. It's crack but not much. Hope you like this!

He Jess,I think we've the same interest :)

Hi Food For Tots,Oh.. really? I've not tried the Goodwood Park Hotel cheesecake. May be I shall give it a try one day. Hope you enjoy this recipe!

Hi Jane,Ya.. here is my first attempt on this soft version of durian cheesecake. It's quite different from the others that I made previously. Oh, I baked this quite some time ago before I got sick. Anyway, I've recovered a lot. Thanks!

Hi edith,I find durian and cream cheese are quite a good combo. Anyway, please try out and see if you like it ya!I think by lowering the heat from the top can prevent it crack. What do you think?

This is a beautiful cake! I have never had luck baking with Durian. I always feel that durian should be used fresh with cakes (e.g. durian cream, pulp).When I tried to bake with durian, I thought the 'cooked' durian gave off a strange nutty smell. Now you've got me wanting to do something with durian...

oh!this durian cheese cake look so sinful good!! wish I have durian right now!! how about me using mango instead of durian? I just puree some fresh mango.. anyway I'm going to try this recipe!! thanks for sharing!

Hi Shirley,Thanks for dropping here! I use to think of durian shouldn't go with bake version but I've gone through few types of bake durian cakes and found it's quite nice especiall cheesecake. Hope you will like it. Cheers!

Hi Beachlover's Kitchen,I think you could try out with mango but I guess the texture might be a bit watery because durian flesh texture is different with mango puree. What do you think?

Hi Pei-Lin,Oh..you are so lovely! Thanks for your nice words! You're my good supporter always! I think it's not right to eat durian when you're not feeling good. Durian is really really heaty! I wish to meet up with all the M'sia bloggers too! Actually I'll be there quite often but don't know how to catch up with you all. Look forward to seeing you soon!

Hi Grace, I saw your blog while searching review for mixer and oven. You have a nice blog. I would appreciate it if you can share some of your experience on mixer and oven. For mixer I am considering between Kitchenaid professional and Kenwood major. Not sure which brand is better. As for oven, I have no idea at all.

Hi CF,Thanks for dropping here!I think either KitchenAid professional or Kenwoord major, there both are good. Try to find out the usage of these both and figure out which one is more suitable for you. There both come with different attachment. It's hardly tell which brand is good but my experience with Ariston built in oven is quite good. For tabletop oven, I think Delonghi is so far the biggest in Singapore and Malaysia. Happy oven and mixer hunting!

Hi Crace,Thanks for your reply. As I am new in baking and have very little experience in this area. I hope to get a proper one so that I need not to spend for future upgrade again. May I know the brand of your mixer? How you find it?

Hi Crace,May I know what is the maximium capacity (egg whites)of your mixer? I know kenwood has a bigger bowl. I read some comments that the kitchenaid's bowl is too small for some recipe like kueh lapis. Do you encounter problem whereby your mixer cannot handle the full quantity of a recipe?

Hi Crace, May I know if your ice-cream bowl is an attachment to your kitchenAid mixer? Where did you get it? I checked with Mayer Singapore but they told me that they don't carry this item here. Between, your bread looks so professional. Do you do it by using mixer & oven or an all-in-one bread maker?

I looking for a tabletop oven. Understand that you are using delonghi tabletop oven. How you find it? Do you mind to share what is your model no.? With fan or without fan mode? I am consider between Delonghi, Kenwood and rowenta.... cannot decide which to buy :(

Hi CF,This is my first tabletop oven so it's hardly tell which model is good. It's a fan oven. The good thing is, it's big enough as it's the biggest tabletop oven I could find so far. The bad thing is, I found the left inner corner heating system is slightly hotter. So I try not to place my dough or cake at that corner. Happy oven hunting!

Thanks for your reply.How many little is your oven? Is hard to find a tabletop oven with full fuuction like those build in oven. Do you know what is the different between fan oven and the top and bottom heating elements oven? I find that most table top oven only come with either one of the function.

Hi CF,It's 42L. Some bakes require fan oven but most baking can just use bottom and top heating system. I saw a Zanussi free standing oven is quite good. I like it very much as it's solid, big and good functioning. You could check out from the internet about it. If I didn't have my delonghi I would buy this zanuzzi oven.

Hi Grace, I love love love your blog, cos you have lots of durian recipes :). I would like to try this recipe, but when I open the link for the plain sponge cake, it is in mandarin and unfortunately I don't really understand mandarin :(. Is there any english version for that? or will the taste change if I use other recipe of sponge cake?Thanks :)

Hi, I also using Delongi fan oven. I wonder how you steam bake the cake? Do you put the cake tin in another water fill pan? If so which level of tray rack you put? the lower or middle? As you know we have 4 level in the oven. Do you cover your cake with foil at the very last 10 minutes?